No Fuss, No Fry Nashville Hot Chicken 

Ever since I went to Nashville this past summer for a coaching conference I’ve been craving the fried chicken. (Yes, coaches eat fried food!). This isn’t any kind of normal fried chicken though, the heat is cooked right into the batter. And man, it’s delicious!

So I got home, and was so excited to order Nashville fried chicken and indulge in the savory goodness once again. Well, go figure it’s pretty hard to find it in Florida. As soon as I thought this was going the way of shrimp and grits for me (I cannot make grits to save my life!), and I was doomed to make peace with only having this on vacation.

But oh…then the confidence comes. I am nutritionist hear me roar! I can cook…and I can make this healthy! So healthy, I ate it with waffles (ok. Chia Waffles).

But really, I’m pretty proud of this recipe it’s close enough to the real thing, it gets my fix!

And oven-baking with whole wheat, eliminates some of the calories! Lighten it some more by losing the buttermilk, but I tell ya, it’s worth the calories for the flavor.

Light-Style Nashville Hot Chicken 

  • 1 cup buttermilk
  • 2 chicken breasts, cut in half 
  • 1 egg
  • 2 T Grass fed Butter
  • 1 Tablespoon Crystal Hot Sauce (or any other vinegar-based hot sauce)
  • 1 cup whole wheat flour
  • 1 cup panko
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon brown sugar
  • 2 Tablespoons olive oil
  • Salt & Pepper

Cover the chicken breasts in salt and pepper and poke hole in the chicken with a fork. Cover in buttermilk and let marinate at least an hour. Turn the oven to 425 degrees. Remove the chicken from the buttermilk and set aside. To the same buttermilk, whisk an egg and add the crystal sauce and stir. Mix the panko and flour together in a separate bowl. Grease a cookie sheet generously with the olive oil (I use one with sides) for a light “fry” on the chicken. Line up the chicken, buttermilk, flour mixture and cookie sheet. Dredge the chicken in the buttermilk, then the flour, repeat. Place the chicken pieces spaced out on the cookie sheet and bake 25 minutes. While the chicken bakes, melt the butter and add remaining ingredients and stir together. After the chicken bakes, remove from oven and cover in the sauce. Bake an additional 10 minutes. Check the chicken is done, if so to add more crisp broil a few minutes. Serve hot.

Makes 4 servings.


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